Khaman is a similar gram flour-based food that is never confused with dhokla. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas ONLY. It is generally lighter in colour and softer than dhokla. To make dhokla, small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous.

When I was a kid, it was a ritual to bring one of the most delicious khaman / dhokla from a Rajasthani Mithai Shop close to our house. That schedule has stuck with me every since, and we religiously have this for breakfast every weekend even now!

A delicious dish, and makes a perfect and a quick snack. A must try!

I have mentioned both recipes, for steamed and micro waved. And the tadka for both is right at the bottom of the page. Happy cooking!